Red, White and Blue Deviled Eggs
These are a great Fourth of July appetizer! They're a bit fussy to make, but the colorful presentation is so fun, it's worth it. Spicy horseradish and smoked Spanish paprika give these deviled eggs a bit of a kick. This recipe scales easily; just be sure to go easy on the salt amount and season to your tastes.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
It took me about half an hour to dye the eggs, but you could speed up the process if you want to use multiple dishes and use more food coloring.
I sometimes add a pinch of pimentón to the filling as well as sprinkling it on top for a garnish.
I use my pressure cooker for steaming the eggs; it's my favorite method, because it makes them easy to peel. I chill them for about 10 minutes in the ice bath. Get the recipe for Pressure Cooker Hard-Boiled Eggs.